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ONE POT CREAMY VEGETABLE SOUP overhead bowl with herbs chickpeas and warm creamy broth
Thomas Baker

One-Pot Creamy Vegetable Soup: Delicious and Easy Recipe

A comforting one-pot creamy vegetable soup packed with fresh herbs, tender veggies, and plant-based ingredients. This easy recipe is perfect for a wholesome meal enjoyed with your favorite bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp neutral oil (olive oil suggested)
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • ½ cup corn (frozen recommended)
  • 1 cup peas (frozen recommended)
  • 3 Tbsp nutritional yeast
  • 4 cups vegetable broth
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • 1/3 cup dairy-free butter
  • 1 cup unsweetened dairy-free milk (soy milk suggested)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp fresh rosemary
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme
  • 1 cup chickpeas or white beans (optional)

Method
 

  1. Heat a large pot on medium heat.
  2. Add the oil, onions, carrots, celery, garlic, and salt; cook for 5 minutes until onions are translucent.
  3. Add butter and let it melt, then stir in flour to coat the vegetables and form a roux.
  4. Slowly pour in vegetable broth along with pepper, oregano, thyme, and rosemary; stir well.
  5. Bring soup to a gentle boil, stirring frequently until it thickens.
  6. Add peas, corn, nutritional yeast, chickpeas, and dairy-free milk.
  7. Simmer on low for 5-7 minutes until vegetables are warmed through.
  8. Ladle soup into bowls and serve.
  9. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Substitute fresh herbs with dried herbs if preferred.
  • Add more vegetable broth to thin soup if it becomes too thick as it cools.
  • Use almond, oat, or cashew milk as alternatives to soy milk.
  • Double the recipe to serve a larger family.